Lentil Meatballs

Make the lentils very soft, best in the Kelomat, follow instructions. In the meantime, dice the onions and garlic, mix with the vegetables and season with spices as desired.

Drain the soft (!) lentils and perhaps in a sieve still excess water.

Mix the lentil mixture (should be a mush) with the onions, … mix well, be careful, the stuff is hot!

Then add the breadcrumbs so that excess liquid is absorbed.

Stand a little and leisurely heat the fat in the frying pan.

Form meat loaves from the “dough” and put them in the frying pan.

Fry a little bit on both sides, then put the meat loafs into the preheated oven (approx. 200 degrees) and leave them there for 20 minutes so that the liquid evaporates.

So, then the lentil meatballs are ready.

As a variation you can beat an egg under the dough, …

The lentil meatballs taste cooled and warm, so if you make too much, it does not matter, to me personally they taste better cooled.

Finally, a tip: dishes that came into contact with the cooked lentils should be quickly rinsed with water, once the dough has dried, ….

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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